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servings:

A super moist cake with an abundance of pineapple flavor that's covered with a fluffy whipped vanilla buttercream frosting and finished with a thin blanket of shredded coconut. This is a cake that's sure to please a crowd! 

• 2 1/4 cups (320g) all-purpose flour (scoop and level to measure)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 (20 oz) can crushed pineapple in juice (I recommend using Dole)
• 3/4 cup (175ml) frozen pineapple juice concentrate, thawed to room temperature* (I recommend using Dole)
• 1/2 cup (114g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 tsp lemon zest
• 3 large eggs
• 1 tsp vanilla extract
• 10 Tbsp (140g) unsalted butter, nearly at room temperature
• 1/4 cup (60ml) heavy cream
• 2 1/2 cups (320g) powdered sugar
• 1/2 cup (60g) sweetened shredded coconut

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